Jitrnice (liver sausage) are essential product of every pig slaughter and they are produced in all of Czech Republic. Depending on region, their preparation changes. In some parts of Moravia, people add semolina instead of buns. Boiled rice is also used and groit. During boiling we watch carefullly if the water is not boiling heavily – sausages could tear up.

Ingredients

1 kg of brisket

350g of pork jowl

500 g pork lungs

350 g pork livers

500 g buns

0,5 l pork broth

80 g salt

3 g marjoram

1,5 g ginger

1,5 g minced allspice

45 g minced garlic

1 g pepper

8 m of sausage casings

wooden sticks (skewers)

Directions

Boil brisket and jowl until semitender and lungs until tender. Cube buns.

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